Szechuan Shrimp Salad Recipe

This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator. Packed with veggies, flavor and color, this recipe is sure to be a family favorite.
—Tish Stevenson, Grand Rapids, Michigan

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"Made this w/ whole wheat spaghetti...awful! Made it again w/ instant stir-fry noodles...loved it! Did not rinse the noodles in cold water (will ball together), just drained the water and mixed in some sauce to marinate the noodles while hot. Spread them out w/ a fork on a large piece of parchment on the counter to cool (not long), then added the veggies, more dressing and to the fridge for a few hours. Served w/ lime wedges....yum, yum!"

"This has become a favorite at our house. *Note: If making it ahead, do not add shrimp until you are ready to serve...shrimp added a day in advance will become soggy. *

Whenever I serve it for friends/family, I get requests to share the recipe. I add a bit more vinegar, ginger and red pepper than the recipe calls, depending my mood and the palates of the others eating the salad. I also serve it w/ wedges of lime-this adds a lovely flavor to the salad.

This dressing is delicious w/ similar ingredients served w/ Napa cabbage, edamame, etc. for a pasta-less salad."